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Easy Chicken Teriyaki
Fast and Easy Chicken Teriyaki is a family favorite! A super simple and scrumptious homemade teriyaki sauce tossed with diced chicken and served with rice!
A DELCIOUSLY GLAZED CHICKEN RECIPE
Besides crock pot recipes, most folks ask me for more chicken recipes. Seeing as I am always on the lookout for good chicken recipes, I totally get it. But I also want it to be a quick recipe without a lot of fuss. I don’t want fifty million ingredients and I don’t want it to take 2 hours to make and 30 dirty dishes. Chicken Teriyaki is a classic favorite. Just a small handful of ingredients and you can make an amazing dish. Just add rice and veggies and you have a complete meal.
FREQUENTLY ASKED QUESTIONS:
Is making your own Chicken Teriyaki worth it? This easy sauce tastes so much better than any bottled sauce you can get and it also tastes like you spent forever making it. ? But, as you know, this recipe is SUPER super simple and makes for a quick recipe for teriyaki chicken! Does Teriyaki Chicken reheat well? Yes, indeed it does! I like to make extra when I can so I can reheat it and enjoy it again for lunch tomorrow. Definitely worth it. Can I use chicken thighs instead? Yes, you can use boneless skinless chicken thighs. Traditionally most teriyaki chicken is made with chicken thighs. I just almost always use chicken breasts because that is what I have on hand and I prefer white meat. Chicken thighs are usually going to be a more affordable option as well. What to serve with Teriyaki Chicken? I like to serve my Chicken Teriyaki with white rice and a side of broccoli, but you can use whatever sides you prefer. I’ve also added some shish kabob vegetables too instead of broccoli. Instead of white rice, this dish would also be fantastic with my Fried Rice recipe. How to store leftovers? Leftover Teriyaki Chicken should be stored in an airtight container for up to 4-5 days. Freeze leftovers for up to 3 months in a freezer safe container or ziptop bag.
INGREDIENTS NEEDED (SEE RECIPE CARD BELOW FOR THE FULL RECIPE):
boneless, skinless chicken breast– check out the FAQ section above if you need help finding a cheaper alternative to use
salt and pepper
light brown sugar – this does not make this sweet – it just adds to that sweet and sour flavor we love with teriyaki chicken.
low-sodium soy sauce – I prefer to use low sodium because you can always add salt but you can’t remove it.
seasoned rice vinegar – this is less pungent than white vinegar which is why I prefer it. You aren’t going to get quite as tangy a flavor. Rice vinegar is good for so many things so it is worth having some on hand.
ground ginger – you can certainly use freshly ground ginger if you prefer.
garlic – I highly suggest fresh garlic here. It is a star ingredient and I just don’t think you get that same flavor from the jarred stuff. But having said that, if you are short on time, use what is easiest for you.
cornstarch– this helps thicken the sauce, I don’t recommend using flour as a substitute.
HOW TO MAKE CHICKEN TERIYAKI:
Cook rice according to instructions on packaging. Steam broccoli. Season chicken pieces with salt and pepper and place in large non stick skillet. Cook until done, stirring often.
In a small bowl or a measuring cup, combine brown sugar, soy sauce, ginger, garlic, vinegar and cornstarch. Whisk together until there are no cornstarch lumps. Add sauce to chicken and cook stirring constantly, until it thickens into shiny glaze.
Remove from heat and serve immediately with rice and steamed broccoli.
CRAVING MORE RECIPES?
Baked Teriyaki Salmon
Teriyaki Chicken Skewers
Hamburger Ramen Noodle Skillet
Chicken Egg Roll In A Bowl
Easy Sweet and Sour Chicken
Ham Fried Rice
Beef Fried Rice
Air Fryer Orange Chicken
Honey Garlic Chicken
Air Fryer General Tso’s Chicken
Beef Egg Roll In A Bowl
Easy Sesame Chicken
Vegetable Fried Rice
Crock Pot Sweet and Sour Chicken
Chicken Lo Mein
Creamy Butter Chicken
Hibachi Fried Rice
Cream Cheese Wontons
Originally published: June 2017Updated photos & republished: September 2024
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Easy Chicken Teriyaki
Fast and Easy Chicken Teriyaki is a family fave! A simple and yummy homemade teriyaki sauce tossed with diced chicken and served with rice!
Course Main CourseCuisine Chinese
Prep Time 10 minutes minutesCook Time 15 minutes minutesTotal Time 25 minutes minutes
Servings 4
Calories 201kcal
Author Brandie @ The Country Cook
IngredientsFor the chicken:1 pound boneless skinless chicken breast, cut into 1-inch chunks (or chicken thighs)salt and pepper, to tasteFor the sauce:¼ cup packed light brown sugar¼ cup low-sodium soy sauce2 Tablespoons seasoned rice vinegar½ teaspoon ground ginger2 cloves garlic, minced1 Tablespoon cornstarchFor serving:cooked white ricesteamed broccoli
InstructionsSeason 1 pound boneless skinless chicken breast, cut into 1-inch chunks with salt and pepper, to taste. Heat a large skillet over medium high heat. If using a skillet that isn't nonstick skillet, you may need to add about a Tablespoon of oil. Add chicken pieces and cook until done, stirring often. In a small bowl or a measuring cup, combine 1/4 cup packed light brown sugar, 1/4 cup low-sodium soy sauce, 2 Tablespoons seasoned rice vinegar, 1/2 teaspoon ground ginger, 2 cloves garlic, minced and 1 Tablespoon cornstarch. Whisk together until there are no cornstarch lumps. Add sauce to chicken and cook stirring constantly, until it thickens into shiny glaze. Remove from heat and serve immediately with cooked white rice and steamed broccoli (or your favorite sides)
Video
Notes
Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
NutritionCalories: 201kcal | Carbohydrates: 17g | Protein: 25g | Fat: 2g | Sodium: 667mg | Sugar: 13g
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